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Ингредиенты
- 2 x chicken breast halves with skin and bones Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil
- 1/2 c. finely-minced onion
- 1/4 c. finely-minced carrot
- 1/4 c. finely-minced celery
- 1/2 c. dry white wine
- 1/4 c. slivered prosciutto - (packed) abt 1 1/2 ounce
- 1 1/2 Tbsp. minced fresh sage (or possibly 1 1/2 tspns dry sage)
Инструкции
- Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add in chicken and saute/fry till brown, about 3 min per side. Transfer chicken to plate.
- Add in onion, carrot and celery to skillet; saute/fry till vegetables begin to brown, about 5 min. Return chicken and any accumulated juices to skillet; add in wine, prosciutto and sage. Bring to boil. Reduce heat to medium-low. Cover; simmer till chicken is cooked through, about 6 min per side. Serve chicken with sauce.
- This recipe yields 2 servings;
- can be doubled.
- Comments: This can also be prepared with duck breasts, that is how it is often made in Tuscany. Either way, the dish is good with rosemary-flavored mashed potatoes and sauteed artichoke hearts. To end, crumble macaroons over melon balls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 2 servings | |
| Calories 461 | |
| Calories from Fat 247 | 54% |
| Total Fat 27.7g | 35% |
| Saturated Fat 6.06g | 24% |
| Trans Fat 0.17g | |
| Cholesterol 102mg | 34% |
| Sodium 122mg | 5% |
| Potassium 579mg | 17% |
| Total Carbs 7.58g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.9g | 2% |
| Protein 33.77g | 54% |
